Beetroot Orzotto with Halloumi Croutons
By OcadoLife
Published on 17 January 2022
This lazy cook’s spin on a classic Italian-style risotto uses orzo pasta instead of rice, meaning it's on the table in under half an hour. If you're not keen on beetroot or want to update the recipe with a seasonal vegetable during the summer, courgette also works really well and can be swapped in.Time and servings
30 minsTotal time
4Servings
30 minsCooking time
Ingredients
- 6 tbsp of extra virgin olive oil, plus extra to drizzle
- 3 fresh bay leaves
- 1 red onion, (medium) finely chopped
- 2 celery sticks, finely chopped
- 2 carrots, peeled and finely chopped
- 360 g of orzo pasta
- 1.3 litres of chicken or vegetable stock, hot
- 2 raw beetroots, peeled and cut into matchsticks or grated
- 1 lemon, zest and Juice
- 225 g of halloumi, diced
- 1 small bunch of chives, finely chopped
Method
Step 1
In a large pan, add 3tbsp of the oil with the bay leaves, onion, celery and carrots. Bring to a sizzle and pop a lid on for 7 mins to gently soften.Step 2
Add the orzo, turn up to a medium heat and stir for 1 min.Step 3
Now add the stock little by little and stir for 10 mins – you want the orzo to be just cooked with a slight bite. Reserve a little stock to loosen at the end.Step 4
Stir in the beetroot, lemon zest and juice and cook for 1-2 mins, season and remove from the heat.Step 5
In a non-stick pan over a medium heat, add the remaining 3tbsp of oil and cook the halloumi cubes turning frequently until light brown all over (roughly 3 mins). Remove with a slotted spoon onto kitchen paper.Step 6
Lastly, discard the bay leaves and stir the chives into the orzotto, adding a little reserved stock to loosen. Serve with the halloumi scattered on top and a good drizzle of extra virgin olive oil.